Homemade Baklava Ice Cream gives you all the rich, yet delicate flavors of honey drizzled baklava without the many layers of phyllo-dough to mess with.
Katie Chase
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
chill, churn, chill 8 hourshours30 minutesminutes
Total Time 9 hourshours15 minutesminutes
Equipment
Ice Cream Machine Kitchen Aid makes a stand mixer attachment
Large Sauce Pan
whisk
mixing bowl
Spoon
fine mesh strainer
plastic wrap
bread pan
Ingredients
3cupsheavy cream (0.25)
1cupwhole milk (0.24)
1/2cuphoney (1.32)
4egg yolks (0.52)
1teaspooncinnamon (0.08)
1/2teaspoonnutmeg (0.13)
1teaspoonvanilla extract (0.03)
1/2cupchopped pistachios (3.58)
1/2cupchopped walnuts (1.33)
Instructions
Combine heavy cream, milk and honey in a large saucepan over medium-low heat, on the stovetop. Stirring frequently to prevent the bottom from burning, sticking, or curdling. Heat until warmed through.
In a medium to small heat-proof bowl whisk the four egg yolks. Slowly whisk 1 cup of the heated cream mixture into the egg yolks. Then slowly pour the egg yolk cream mixture back into the saucepan with the remaining cream mixture.
Add cinnamon and nutmeg to the custard mixture. Whisk continuously until thickened enough to coat the back of a spoon. Custard should linger for a bit before sliding off the spoon.
Pour the custard through a fine-mesh strainer. Shake, but do not push through. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours.
Using cling-wrap, cover the custard directly on top to prevent a skin from forming. Keep covered and refrigerated until cold, approximately 6 hours.*
If using a Kitchen Aid Ice Cream Mixer, turn the mixer on before pouring in the cooled custard. Pour in a slow steady stream. Mix until soft-serve consistency and add pistachios and walnuts. Transfer to an airtight container and freeze for an additional 2 hours until more of a hard serve consistency.
Notes
*Can't wait for your custard to cool? Speed up the preocess by nesting your custard bowl in an ice bath and stir occasionally until cooled. The colder you allow the custard to get the quicker the ice cream machine will freeze the custard.